For the Poi, add chopped taro, salt and ⅛ cup water to a small microwavable bowl.
Microwave for 4 minutes or until root is softened.
Using a potato masher, mash the taro until it starts to form a paste. Add food coloring and slowly add in water (¼ cup at a time) until the mixture is violet in color and resembles a yogurt like consistency/paste. You may not need all of the water!
Now make the rolls!
In a large stand mixer with dough hook attached, combine water, egg, poi, and butter and then top off with the sugar, flours, salt, and yeast.
Mix on low until all the ingredients are combined and the dough is smooth, pulls away from the bowl, and forms itself into a ball. About 3-5 mins.
Transfer to a floured surface and knead for 1 minute.
Form the dough into 36 rolls (about 1.5 oz of dough each) and let rise for 20 minutes.
Cook for 20-25 minutes or until slightly golden brown.
While the dough is cooking and using a fork, mash together the coconut, lychees, and butter until well combined.
Transfer the butter mixture onto a piece of plastic wrap and roll into a log.
Refrigerate until set.
Once rolls are cooled, slather with the butter.
*WWpts= 2 pts per serving* *WWpts+= 3 pts per serving*